Blackberry Ginger Pie Recipe with Flaky Crust

This delicious Blackberry Ginger Pie is a sweet, flaky classic — ideal for summer gatherings, backyard barbecues, or holiday dessert tables.

Pie holds a special place in American celebrations — from 4th of July cookouts to cozy Thanksgiving dinners. While pumpkin pie feels out of place on a hot summer day, a bright blackberry pie fits perfectly. This Ginger Blackberry Pie blends juicy fresh blackberries with a subtle hint of ginger, giving a lively, balanced flavor that pairs beautifully with a flaky all-butter crust.

The blackberries remain juicy without collapsing, and the cornstarch in the filling helps achieve a pleasantly thick, sliceable texture. A touch of lemon juice and zest brightens the fruit’s natural flavor and preserves the vivid color, while ginger adds warmth without overpowering the berries.

If you enjoy blackberry desserts, you might also try the Lemon Blackberry Bread, Blackberry Lemon Cake, or Blackberry Chocolate Cupcakes found on the same site.

About This Ginger Blackberry Pie

• This recipe works best as a double-crust pie. Cutouts and vents in the top crust are more than decorative: they let steam escape so the filling can reduce and thicken properly.
• Mix the cornstarch with the sugar before tossing it with the fruit to prevent the berries from breaking down and to ensure even thickening.
• The lemon juice and zest are included to enhance the blackberry flavor and preserve the fruit’s color — they won’t make the pie taste overtly lemony.
• If you prefer, skip the top crust and sprinkle a streusel topping for a different texture and presentation.
• Not a fan of ginger? Replace it with 1–2 teaspoons of cinnamon or nutmeg for a warm spice note instead.
• The recipe below includes instructions for an all-butter pie crust, but you can fill and bake any ready-made pie shell if you prefer.
• Pie tip: Just before adding the filling, brush the crust with egg white and sprinkle a thin layer of almond flour or crushed cookies over the base. This creates a barrier that helps prevent a soggy bottom (optional).

HAPPY BAKING!

More recipes you may enjoy:

• Triple Fudgy Chocolate Chip Cookies
• Pie Crust Cookies

One more thing…

If you bake this recipe, please tag @OneSarcasticBaker on Instagram — I’d love to see your pies!

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Ginger Blackberry Pie

Homemade double-crust pie filled with juicy blackberries and a delicate hint of fresh ginger.

Prep Time
2 hrs

Cook Time
1 hr

Servings
1 9″ pie

Author
Dikla Levy Frances

Ingredients

• Double recipe
  All-butter pie crust

Blackberry Ginger Filling

• 8
  Cups
  Fresh blackberries
  (850 g / 30 oz)
• 2/3
  Cup
  Sugar
  (135 g / 5 oz)
• 5
  Tbs
  Cornstarch
  (35 g / 1.5 oz)
• 1
  Tbs
  Finely grated fresh ginger
• 2
  tsp
  Vanilla extract
• 1/2
  Lemon
  Juice and zest
• Pinch
  Salt
• 1
  Beaten egg for brushing
• 1/4
  Cup
  Turbinado sugar for topping

Instructions

• About one hour before you plan to bake, remove the dough from the refrigerator. On a lightly floured surface, roll one portion into a 12″ circle about 1/8″ thick. Gently lift the dough and fit it into a 9″ x 2″ pie pan. Press the dough edges together and shape the rim with the knuckle of your finger. Return the lined pan to the refrigerator to chill for about 30 minutes.
• Roll the smaller portion of dough into a 10–12″ circle. Use a leaf-shaped cookie cutter or another decorative cutter to create vents for the top crust. Place the cut top crust on a baking sheet lined with parchment and chill in the refrigerator until firm.

Blackberry Ginger Filling and Assembly

• About 30 minutes before baking, preheat the oven to 400°F (200°C). Position a rack on the lowest shelf and line a large baking sheet with parchment to catch any drips.
• In a large bowl, combine the blackberries with the sugar and cornstarch. Add the grated ginger, vanilla, lemon juice and zest, and a pinch of salt. Toss gently to evenly coat the berries without crushing them.
• Remove the chilled pie shell from the refrigerator and add the blackberry mixture, mounding slightly in the center.
• Place the chilled top crust or decorative cutouts over the filling. Crimp and seal the edges to prevent leaks. If using a solid top, cut steam vents if needed.
• Brush the top crust with the beaten egg to promote a golden finish. Sprinkle evenly with the turbinado sugar for extra crunch and shine.
• Place the pie on the prepared baking sheet and bake for 50–60 minutes, or until the filling is bubbling and the crust is deep golden. If the crust browns too quickly, loosely tent it with foil for the remaining bake time.
• Allow the pie to cool at least 2 hours before slicing to let the filling set. Serve slightly warm or at room temperature with vanilla ice cream or whipped cream, if desired.